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The pies are made with venison and pork mince (pork belly has the most fat which ensures the pies have a moist, juicy filling), pork fat, venison liver and foie gras.
It has to be all butter – the extra pennies do count,” he says.
“So yes, you want to have a great dinner, yes, you want to have a festive moment around the table, but to do that, everything has to be ready and you want to spend the minimal amount of time in the kitchen.
Things like this, that can be made the day before, or even a few days before, will mean you’re not running around on the day.” On December 21, Michel will close Le Gavroche for 12 days and head off with Giselle, his French wife of 23 years, to their home in the south of France.
Most of his assignments were in the field of merger and acquisitions.
He also held positions as director in the boards of several companies to support the UK 3i private equity investments.
A UK public company which resulted from the merger of Arjomari and Wiggins Teape, Arjo Wiggins was, at that time, the 8th largest paper manufacturer in the world and the world leader in specialty papers.